Know what’s on your plate
Top round
Calories & nutrition facts
separable lean and fat, trimmed to 1/8" fat, prime, raw
Nutrition facts
Per 100 g% DV- Calories 173 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 8.7 g 11%
- Saturated fat 3.3 g 16%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 51 mg 2%
- Cholesterol 59 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 4.3 mg 27%
- Pantothenic acid (B5) 0.35 mg 7%
- Vitamin B6 0.5 mg 29%
- Folate (B9) 9 µg 2%
- Vitamin B12 2.8 µg 116%
- Choline 92.9 mg 17%
Minerals
- Calcium 3 mg 0%
- Iron 2 mg 11%
- Magnesium 24 mg 6%
- Phosphorus 213 mg 17%
- Potassium 371 mg 8%
- Zinc 2.8 mg 25%
- Copper 0.08 mg 9%
- Manganese 0.01 mg 1%
- Selenium 20.5 µg 37%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 173 | 22 g | 0 g | 8.7 g |
| 1 × oz | 113 g | 195 | 25 g | 0 g | 9.8 g |
| 1 × lb | 453.6 g | 785 | 101 g | 0 g | 39 g |
| 2 × oz | 226 g | 391 | 50 g | 0 g | 20 g |
| ½ × oz | 56.5 g | 98 | 13 g | 0 g | 4.9 g |
| 3 × oz | 339 g | 586 | 75 g | 0 g | 29 g |
| 4 × oz | 452 g | 782 | 101 g | 0 g | 39 g |
Similar foods
- Top round steakseparable lean only, trimmed to 1/8" fat, select, raw129 kcal / 100 g
- Beef top round steakraw111 kcal / 100 g
- Top round beef roastboneless, separable lean and fat, trimmed to 0" fat, select, raw121 kcal / 100 g
- Top round beef steakboneless, separable lean and fat, trimmed to 0" fat, select, raw120 kcal / 100 g
- Veal top round legseparable lean and fat, raw117 kcal / 100 g
- Beef topsideinside round, without fat, raw143 kcal / 100 g
- Topside beeftop round, raw124 kcal / 100 g
- Top sirloin steakseparable lean only, trimmed to 1/8" fat, choice, raw135 kcal / 100 g
- Bottom round roastbeef, separable lean only, trimmed to 1/8" fat, select, raw128 kcal / 100 g
- Beef inside round roasthip, (top), boneless, lean, raw119 kcal / 100 g
Questions about Top round
What is top round called in Britain?
Top round is a lean cut from the inside of the hind leg; topside is the closest common British butcher’s cut, though the butchery breakdown is not identical. Ask for topside if you want a similar cut for roasting or braising.
How do you cook top round so it stays tender?
For a roast, brown it first, then cook gently until the centre reaches your preferred doneness; rest it before carving. Because it is lean, slice it thinly across the grain rather than serving thick, parallel-to-the-fibres slices.
Can you cook top round as a steak?
Yes, but it is leaner and less forgiving than a well-marbled steak. Sear thin steaks quickly in a very hot pan, then rest them; for thicker pieces, a marinade and slicing across the grain help keep each bite tender.
How should you store raw top round?
Keep it covered on the bottom shelf of the fridge and use it within a few days, or freeze it for longer storage. Thaw frozen beef in the fridge, not on the worktop, and keep it separate from ready-to-eat food.
What dishes are good with top round?
Use it for a traditional roast with gravy, or cut it into strips for beef stroganoff or a quick stir-fry. For stews, braise it gently with stock until tender; its leanness makes fast, dry cooking less suitable for large chunks.
How much protein is in a typical serving of top round?
A serving of about 113 g provides 25 g of protein. Top round is also a source of selenium and vitamin B12.
Is top round the same as topside beef?
They are similar lean cuts from the inside of the hind leg, and topside is often the closest equivalent in British butchery. Topside beef has 124 kcal and 20.9 g of protein per 100 g; top round has 173 kcal and 22 g.
How can you tell when a top round roast is safely cooked?
Use a meat thermometer in the thickest part, avoiding bone or the roasting tin. For whole cuts of beef, cook the centre to at least 63 °C and let it rest for 3 minutes before carving.
Source: USDA FoodData Central 169534 · per 100 g · carbohydrate per EU label, fibre excluded
